Guest recipe: Rafi’s Bombay Potato Salad

This National Curry Week we are delighted to share with you a popular potato recipe from Rafi’s Spicebox. Rafi’s Bombay Potato Salad is perfect as part of a light evening meal or even for picnics and BBQs.


  • 1 Rafi’s Bombay Potato pack
  • 500g Fairfields Farm Baby Potatoes
  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • Juice of ½ lemon
  • 4 spring onions, finely sliced
  • 2 tomatoes, chopped
  • Large handful of fresh coriander and mint, chopped
  • 2 – 3 tbsp yoghurt
  • Salt, to taste

Serves: 4 – 6 | Suitable for vegetarians


  1. Cut the potatoes in half, boil until cooked, drain and then leave to cool.
  2. Heat the oil in a large frying pan, fry the onion and Bombay Potato pack for 4 – 5 minutes, until the onion is soft.
  3. Take the pan off the heat, add the lemon juice and fold through the potatoes.
  4. Transfer the potato mix to a salad bowl and add the spring onions, tomatoes, coriander and mint.
  5. Add the yoghurt and mix to create a thin coating on the potatoes.
  6. Season well with salt, to taste.

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You can order our 6 x 750g bags of new season baby potatoes PLUS 3kg washed large baking potatoes for £15 including free delivery nationwide.

Alternatively, for the best value, you can add a big box of our hand cooked crisps for £25: